Teriyaki Chicken Wonton Bowls – Your New Favorite Weeknight Dinner!

Teriyaki Chicken Wonton Bowls are crispy, saucy, and absolutely irresistible! Made with tender chicken coated in sweet teriyaki sauce, crunchy wonton strips, and fresh vegetables, this easy dinner comes together in just 30 minutes.

Why You’ll Love This Recipe

• Ready in 30 minutes – Perfect for busy weeknights
• Tastes like takeout – Restaurant flavors at home
• Crispy, crunchy perfection – Those wonton strips!
• Crowd-pleaser guaranteed – Even picky eaters love it
• Totally customizable – Make it your own

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Ingredients You’ll Need

For the Chicken:

1 pound boneless skinless chicken breast (cut into bite-sized pieces),

1 tablespoon sesame oil, Salt and pepper to taste.

For the Teriyaki Sauce:

1/4 cup soy sauce,

1/4 cup packed brown sugar,

2 tablespoons rice vinegar,

1 tablespoon honey,

2 cloves garlic minced,

1 teaspoon fresh ginger grated,

1 tablespoon cornstarch.

For the Crispy Wontons:

12-15 wonton wrappers cut into strips, Cooking spray.

For the Quick Slaw:

2 cups shredded cabbage,

1 cup shredded carrots,

2 tablespoons rice vinegar,

1 tablespoon honey, Pinch of salt.

For Serving:

Cooked rice, Sesame seeds, Sliced green onions.

Why These Ingredients Work

The magic of this dish really starts with that homemade teriyaki sauce.

The combination of soy sauce and brown sugar creates that perfect sweet-and-salty balance we all crave, while the rice vinegar adds a subtle brightness.

Those wonton wrappers transform into the most delightfully crispy strips when baked.

The quick slaw is my secret weapon for making this feel like a restaurant-quality dish, adding fresh, tangy crunch that cuts through the richness of the teriyaki sauce.

Essential Tools and Equipment

• Large skillet or wok – For cooking the chicken
• Baking sheet – For the wonton strips
• Small bowl – For mixing the sauce
• Mixing bowl – For tossing the slaw
• Sharp knife and cutting board – For prep work

Step-by-Step Instructions

Step 1: Prep Your Wonton Strips

Preheat your oven to 350°F. Cut wonton wrappers into thin strips, about 1/2 inch wide. Lay them out in a single layer on a baking sheet, spray with cooking oil, and bake for 8-10 minutes until crispy and golden.

Step 2: Cook the Chicken

Heat sesame oil in a large skillet over medium-high heat. Add chicken pieces and season with salt and pepper. Cook for 6-8 minutes, stirring occasionally, until cooked through and golden on the edges.

Step 3: Make That Gorgeous Teriyaki Sauce

While the chicken cooks, whisk together soy sauce, brown sugar, rice vinegar, honey, garlic, and ginger in a small bowl. Mix cornstarch with 2 tablespoons water until smooth. Once chicken is cooked, pour teriyaki sauce into the skillet. Let it bubble for about a minute, then stir in the cornstarch mixture. Watch as it transforms into a thick, glossy glaze.

Step 4: Whip Up the Quick Slaw

In a mixing bowl, toss together shredded cabbage and carrots. Whisk rice vinegar, honey, and salt in a small bowl. Drizzle dressing over slaw and toss together.

Step 5: Assemble Your Beautiful Bowls

Divide cooked rice among serving bowls. Spoon teriyaki chicken over the top. Add the crunchy slaw. Sprinkle crispy wonton strips all over. Finish with sesame seeds and sliced green onions.

You Must Know

Here’s the thing about teriyaki sauce: you MUST add the cornstarch mixture at the end, not at the beginning. If you add it too early, it won’t thicken properly. Also, don’t let that sauce boil for too long once it thickens – just a minute or two is perfect.

Personal Secret: I save a little bit of the teriyaki sauce before adding the chicken and use it as an extra drizzle at the end. That extra hit of sauce makes everyone think you’re some kind of culinary genius!

Pro Tips & Cooking Hacks

• Get everything prepped first – Quick-cooking dish needs mise en place
• Don’t crowd the pan – Cook chicken in batches if needed
• Air fryer shortcut – Make wontons at 350°F for 4-5 minutes
• Batch the sauce – Double it and keep extra in the fridge
• Rotisserie chicken hack – Shred and toss with warm sauce
• Make it spicy – Add sriracha to the sauce

Flavor Variations & Suggestions

The beauty of this recipe is how flexible it is!

Try it with shrimp for faster cooking, or crispy tofu for vegetarian friends. Swap the slaw vegetables – red cabbage makes it prettier, bell peppers add color and crunch.

For low-carb, skip rice and serve over cauliflower rice or butter lettuce cups.

Make-Ahead Options

This is a fantastic meal prep recipe! Cook the chicken and make the sauce up to three days ahead.

Store separately in the fridge, then reheat when ready. The slaw can be made a day ahead too.

Only the wonton strips need to be made fresh, but they only take 10 minutes.

What to Serve With Teriyaki Chicken Wonton Bowls

These bowls are pretty complete on their own, but steamed edamame with sea salt makes a great side.

A simple cucumber salad with rice vinegar dressing is another lovely addition.

For drinks, cold green tea or sparkling water with lime pairs perfectly.

Allergy Information

This recipe contains soy, wheat, and sesame.

For gluten-free, use tamari and gluten-free wonton wrappers. For soy-free, try coconut aminos.

For sesame-free, use olive oil and skip sesame seeds.

Storage & Reheating

Store leftover chicken and sauce in an airtight container in the fridge for up to 3 days.

he slaw keeps for 2 days. Wontons are best fresh. Reheat chicken and sauce gently in a skillet, adding water if needed.

FAQs

Can I use store-bought teriyaki sauce?

You absolutely can! It’ll save time, though homemade tastes fresher.

What if I don’t have wonton wrappers?

Use crispy chow mein noodles, broken tortilla chips, or crushed rice crackers for crunch.

Is this recipe kid-friendly?

It’s a huge hit with kids! The sweet teriyaki sauce and crunchy wontons are irresistible.

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